Native Roasted Eggplant and Fresh Tomato Crostini


  • 1 Eggplant
  • 2 tsp. Garlic-mashed into a paste
  • 2 tsp. Fresh Lemon Juice
  • 2 Tbsp. Extra Virgin Olive Oil
  • To Taste Fine Sea Salt and Fresh Ground Black Pepper
  • 8 French or Italian Bread Slices
  • ½ Cup Extra Virgin Olive Oil
  • 12 Grape or Cherry Tomatoes-sliced in half
  • 1 Cup Lettuce-any favorite variety, shredded lightly dressed


  • Remove stems, and split eggplant in half lengthwise.
  • Place cut side down on an oiled baking sheet.
  • Poke holes through the skin of the eggplant all over to allow steam to escape while roasting.
  • Roast in a 400 degree oven for about 30 minutes or until very softened and the flesh side has caramelized.
  • Flip eggplant over and allow to cool briefly. Scoop out the flesh of the eggplant from the skin without too many of the seeds.
  • Gently mix in the garlic, lemon, olive oil, seasoning to taste with salt and pepper.
  •  Preheat oven to 400°f.
  • Lay out sliced bread on a cookie sheet. Brush both sides with the second measure of olive oil, seasoning the top side with salt and black pepper.
  • Bake in the oven for about 6-8 minutes or until light golden brown and moderately crisp.
  • Top each bread slice with some of the lettuce, eggplant mixture and garnish with fresh tomatoes. Enjoy!

This recipe serves four.

Please visit Chef Jamie’s Facebook page

Contact Us